Clarification of tomato juice by cross‐flow microfiltration |
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Authors: | Behnaz Razi Abdolreza Aroujalian Ahmadreza Raisi Mahdi Fathizadeh |
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Affiliation: | 1. Department of Chemical Engineering, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box 15875‐4413, Tehran, Iran;2. Food Process Engineering and Biotechnology Research Centre, Amirkabir University of Technology (Tehran Polytechnic), Hafez Ave., P.O.Box 15875‐4413, Tehran, Iran |
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Abstract: | Clarification of fruit and vegetable juice is one of the integrated parts of modern industrial juice processing. This paper describes the clarification of tomato juice through microfiltration process. In this regard, the influence of transmembrane pressure (1, 2 and 3 bar), cross‐flow velocity which corresponds with Reynolds number (300, 1500 and 2500) and temperature (30, 40 and 50 °C) on permeate flux and some properties of clarified juice such as colour, turbidity, density, viscosity, pH and total soluble solid have been studied. The results revealed that the investigated parameters had an increasing effect on the permeate flux and colour and the greatest effect on the permeate flux and colour was supplied by cross‐flow velocity. The other permeate properties did not significantly change with variations of the operating parameters. Eventually, the statistical analysis indicated that the interactional effect of cross‐flow velocity and TMP on the permeate flux was significant. |
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Keywords: | Clarification microfiltration permeate flux statistical design tomato juice |
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